Recipe – Cornish Pasty

Have you tried the Piccalilli yet? Not sure what to eat it with? Well here we have a traditional recipe for Cornish Pasties which you can eat hot or cold with or without Piccalilli and they are delicious.

You will need approximately 8 oz of shortcrust pastry, either home made or bought. I used Braising steak but if you have no idea what this is then ask your butcher for some beef that you can cook in water for a while until it is tender, the kind that one would use in a pie.

8 oz Braising Steak

1 onion or leek

1 pint of beef stock

Cut the meat into cubes and toss in seasoned flour, fry in a little oil to seal the edges, add the onion or leek and cook until the onion is tender. Put this into a casserole dish with some beef stock to cover and cook for two or three hours in a moderate oven, alternatively put everything in a stewing pan and cook on top of the hob for the same time. Meanwhile cook some potatoes and chop quite small. When the meat is tender add the potatoes and some cooked carrots and peas if you like.

Roll out the pastry and using a dinner plate cut out a circle. Place your mixture into the center and dampen the edges then bring the edges together and seal at the top, Use your fingers to create a wave effect then brush with beaten egg and cook in a hot oven, gas mark 8, 420 F, 230 C or 200 C in a fan oven for 20 minutes. Serve hot with fresh veg and chips (fries) or cold with Piccalilli. Either way I hope you enjoy them.